Babycakes

Hot dogs. Wagon wheel pasta. Sliced carrots from a can. French fries. Goldfish crackers. Kiwi.

What do all those things have in common?

Claire will eat them.

Of course, she will eat just about whatever she can fit between her fingers as long as its sweet, fried, or tastes like a hot dog and doesn't require me feeding her with a spoon. (Sigh...cue the nods of agreement from moms who've been through the toddler phase.)

I don't think I've ever bought so many packages of hot dogs in my life.

But today I'm back to trying something else that worked a few weeks ago -- salmon cakes, in baby-sized portions. Babycakes, for short. (Yes, I know she's technically not a baby anymore, but she's still my baby and always will be.)

So hopefully, she will just love this for dinner tonight, along with her carrots from a can. I guess I can always give her another hot dog. Sigh...

Salmon Cakes (a.k.a. Babycakes)
(Courtesy of Kelly Oliver)

Ingredients:
2 (5 oz.) packages of salmon
1/4 cup dried bread crumbs
1 tsp. dried dillweed
1 tsp. Dijon mustard
1/4 cup mayonnaise
1 egg
Dash of salt
1 cup dried bread crumbs
2 T. olive oil

Method:
Combine all ingredients, except for the 1 cup of dried bread crumbs and olive oil, in a bowl and mix well. Form into small patties. (This recipe makes about 6 small patties.) Put the 1 cup of dried bread crumbs into a separate bowl. Cover each side of the patties with the bread crumbs.

Heat a skillet over medium, and then add the olive oil. Pan fry each patty on both sides until golden brown, roughly 2-3 minutes on each side.

Serve to your baby, or to yourself!

These also freeze really well in case your baby likes them one day and not the next.